Heat the olive oil in a non-stick frying pan, over a medium heat, then take a spoon full of the mixture and place into the pan creating a small round with the spoon. Repeat with another spoon of the mixture and continue until all the mixture is used.

After few minutes turn and cook other side for further few minutes, or until they are completely cooked, lightly brown. Then remove from the pan, drain well with a kitchen paper.

Tabbouleh salad

Lebanese salad by katyarichkitchen

serves 4

Ingredients

1/2 bag of watercress, roughly chopped

1 cup of parsley, finely chopped

1/2 cup of mint, finely chopped

50 g bulgur

2 shallots

3 medium tomatoes, diced

2 tbsp olive oil

juice of 1 lemon and half

salt and fresh ground black pepper

Method

Place the bulgur in a medium bowl, cover with hot water, add 1 tsp of salt and juice of half lemon, stand for 10 minutes, drain and rinse it under cold water, drain well and squeeze to remove excess water.

In a large bowl, combine bulgur with all remaining ingredients, and season to taste.

Put the water in a saucepan, add 1 tsp of cumin powder, a bit of salt , quinoa, bring to the boil then reduce the heat, cover it and simmer for abound 10-15 ms, or until cooked. Remove from the heat, strain all the liquids and reserve.

Meanwhile, cut the red and green pepper, cucumber and tomatoes into small cubes.